Bohemienne — Mayonnaise sauce with additional tarragon vinegar, mustard, and mignonette pepper, cream lastly. Cabaret — Pounded eschalots, garlic, parsley, and tarragon, dissolved glaze and juice of lemon added slowly, seasoned. Cambridge — Puree of hard yolks of eggs, anchovies, tarragon, chervil, chive, salt, cayenne, tabasco, oil, and vinegar ; all mixed as mayonnaise. Cazanova — Mayonnaise sauce with julienne of hard whites of eggs and t ruffe. Chantilly — Mayonnaise with juice of lemon and whipped cream. Christopher — Harvey sauce, mushroom ketchup, port wine, juice of lemon, mixed with little sugar, salt, cayenne, tabasco. Cocktail (American, for oysters) — Tomato catsup, tomato sauce, Worcester sauce, juice of lemon, Q 2 228 The Neiv Practical Cookery Guide. finely grated horseradish, cayenne, tabasco, chilli vinegar, allowed to macerate two hours, strain, and served well iced. Cramberge — Puree of American cranberries, flavoured with lemon juice, sugar, and cinnamon. Cumberland — Red currant jelly dissolved with port wine, orange and lemon juice, eschalot and ginger flavour, blanched rind of orange and lemon cut as julienne, little mustard added when cold. Dumas — Pounded tunny fish and anchovies with hard yolks of eggs mixed with French mustard, salt, mignonette pepper, oil, and vinegar ; chopped hard eggs and gherkins lastly. j Ejpicurienne — Puree of cucumber, gherkins, capers, chutney, mixed with anchovy essence, cream, and mayonnaise sauce. Francis— A. spoonful of caster sugar dissolved with Orleans vinegar, a dash of tabasco, and mustard, mixed with half cream and half mayonnaise sauce (for brawn). Ft •iar — Red currant jelly dissolved with juice of orange mixed with grated horseradish, French mustard, salt, dash of tabasco, shredded orange rind. Garrick — A dessertspoonful of made mustard mixed with one of white wine vinegar, one of Worcester sauce, salt, and a dash of tabasco, mixed with a gill of cream. Genoise — Pounded pistachio nuts and almonds and puree of fines herbes blended with cold bechamel, sieved, and mixed with mayonnaise. Sauces. 229 Gloucester — Mayonnaise mixed with Worcester sauce, chive, cayenne, juice of lemon, and sour cream. Gothic — Pounded chillies and hard eggs, saffron flavour, blended with salt,- cayenne, oil, and vinegar. Gribiche — Vinaigrette sauce, lie with pounded hard yolks of eggs, chopped tarragon and hard white of eggs added lastly. Irlandaise — Mayonuaise with pounded fines herbes (light green), julienne of vegetables, and tarragon. Italienne — Mayonnaise mixed with puree of cooked calves’ brains and chopped tines herbes. Livonienne — Dissolved glaze blended with sour cream, chive, fennel, and juice of lemon. Livournaise — Pounded anchovies slowly blended with oil and vinegar and mignonette pepper to form a smooth, thick sauce. Mauretania — Vinaigrette sauce mixed with finely chopped mustard pickles (piccalilli). Maximilien — Mayonnaise mixed with tomato pulp and tarragon. ✪ Mayonnaise

AI-modernized reading of the original text

Bohemienne — Mayonnaise sauce with additional tarragon vinegar, mustard, and mignonette pepper, cream lastly. Cabaret — Pounded eschalots, garlic, parsley, and tarragon, dissolved glaze and juice of lemon added slowly, seasoned. Cambridge — Puree of hard yolks of eggs, anchovies, tarragon, chervil, chive, salt, cayenne, tabasco, oil, and vinegar ; all mixed as mayonnaise. Casanova — Mayonnaise sauce with julienne of hard whites of eggs and truffe. Chantilly — Mayonnaise with juice of lemon and whipped cream. Christopher — Harvey sauce, mushroom ketchup, port wine, juice of lemon, mixed with little sugar, salt, cayenne, tabasco. Cocktail (American, for oysters) — Tomato catsup, tomato sauce, Worcester sauce, juice of lemon, Q 2 The Neiv Practical Cookery Guide. finely grated horseradish, cayenne, tabasco, chilli vinegar, allowed to macerate two hours, strain, and served well iced. Cramberge — Puree of American cranberries, flavoured with lemon juice, sugar, and cinnamon. Cumberland — Red currant jelly dissolved with port wine, orange and lemon juice, eschalot and ginger flavour, blanched rind of orange and lemon cut as julienne, little mustard added when cold. Dumas — Pounded tunny fish and anchovies with hard yolks of eggs mixed with French mustard, salt, mignonette pepper, oil, and vinegar ; chopped hard eggs and gherkins lastly. j Epicurienne — Puree of cucumber, gherkins, capers, chutney, mixed with anchovy essence, cream, and mayonnaise sauce. Francis— A. spoonful of caster sugar dissolved with Orleans vinegar, a dash of tabasco, and mustard, mixed with half cream and half mayonnaise sauce (for brawn). Friâr — Red currant jelly dissolved with juice of orange mixed with grated horseradish, French mustard, salt, dash of tabasco, shredded orange rind. Garrick — A dessertspoonful of made mustard mixed with one of white wine vinegar, one of Worcester sauce, salt, and a dash of tabasco, mixed with a gill of cream. Genoise — Pounded pistachio nuts and almonds and puree of fines herbes blended with cold bechamel, sieved, and mixed with mayonnaise. Sauces. Gloucester — Mayonnaise mixed with Worcester sauce, chive, cayenne, juice of lemon, and sour cream. Gothic — Pounded chillies and hard eggs, saffron flavour, blended with salt,- cayenne, oil, and vinegar. Gribiche — Vinaigrette sauce, lie with pounded hard yolks of eggs, chopped tarragon and hard white of eggs added lastly. Irlandaise — Mayonuaise with pounded fines herbes (light green), julienne of vegetables, and tarragon. Italienne — Mayonnaise mixed with puree of cooked calves' brains and chopped fines herbes. Livonienne — Dissolved glaze blended with sour cream, chive, fennel, and juice of lemon. Livournaise — Pounded anchovies slowly blended with oil and vinegar and mignonette pepper to form a smooth, thick sauce. Mauretania — Vinaigrette sauce mixed with finely chopped mustard pickles (piccalilli). Maximilien — Mayonnaise mixed with tomato pulp and tarragon.

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Mayonnaise

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